Coarse rice flour with large “flakes” (similar to flaked corn meal and flaked manioc flour), it is used to prepare a regional version of the Northeastern Cuscuz (usually prepared with quick corn grits) − a breakfast staple in Maranhão and Piauí. Moistened and steamed, this plain, molded couscous can be served with several side dishes, such as coconut milk, fried egg, goat, and chicken.